Piri-Piri Chicken with Coconut-Smashed Plantains & Stewed Collard Greens
Chicken,  Entrées,  Recipes

Piri-Piri Chicken with Coconut-Smashed Plantains & Stewed Collard Greens

Crispy skinned chicken thighs get some tropical island flair in this sweet-and-spicy meal.

This Blue Apron recipe was my first time using coconut milk powder. I had no idea it came in that form! It added great flavor to the plantains, which made a deliciously sweet, smooth base for the chicken to sit on.

Piri-Piri Chicken with Coconut-Smashed Plantains & Stewed Collard Greens

The stewed collard greens were really nice here, too. And I loved how crispy the skin got on the chicken thighs. It was a really nice combination of bold, sweet-and-spicy flavors.

Make sure you hit this with enough salt and lime juice at the end, since the sweetness of the plantains could overwhelm the rest of the flavors. I really enjoyed this dish as-is, but my husband thought it was too sweet.

See Blue Apron for the full recipe.

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